322 Diploma in Advanced Culinary Arts | Baking & Patisserie Notes 1. To multiply the recipe, multiply all ingredients proportionately 2. For commercial production of bread, the temperatures and proving times mentioned in the recipe must be followed. 3. For home baking, the temperatures mentioned have to be increased by 20° C, since home ovens are slightly weaker than industrial grade. Equipment Measuring scale Measuring spoon set Mixing bowls Sieve Tawa Baking paper Baking tray Oven mitts/gloves Rolling pin Pastry Brush Key Learning Sieving Kneading Proofing Baking Tawa Naan
RkJQdWJsaXNoZXIy ODMwNDI=